Search results

Yes, but the additions above are the constants. The salts/minerals change batch to batch and style to style. Now I do a printout of my Brewers Friend Recipe Builder that has all my notes and minerals. Here is my original spreadsheet (1 tab of about 15) I made to document EVERYTHING in order...

Just an update on my recent experiences. I've implemented a good bit of the LODO methods and have used Brewtan-B for 3 batches. I've also used Cinnamon Verum in the mash. The difference in all of my previous batches and those 3 are night and day. You can search my post history and see how...

I agree we need some more data on appropriate levels of yeast and dextrose. Whoever came up with that, bravo! Genius, but simple at the same time. I've been adding 75% of the Yeast/Dextrose the night before or morning of, then adding the remaining 25% once I start heating my mash water...

Yup, good idea.

Some things that have helped me when this topic comes up with others: 1. Show them the ingredients. Its literally just water, malted barley, hops and yeast. Keep some extra on hand to explain what goes into it. I don't know what goes on in peoples minds, but when they see the ingredients...

For anyone that is using Brewtan, did your strike water turn a purple shade before mash in? This has happened on two batches. No off flavors from it that I can tell.

I've started wondering if an open fermentation for the first 1-3 days would be ideal. I was thinking about some type of filter (pantyhose or similar) taped around the top for fruit flies, then some loose tin foil on top of that for smaller microbes. Both sanitized of course. Once...

Looking back, the DVD that came with my first brewkit from Midwest (2004ish) is laughable.

So a related question about this process... General Homebrew Lore says to let the beer stay on the yeast for a while after fermentation is complete to allow the beer to "cleanup". This time varies between a few days post ferm to weeks after. Given that people here are moving ales with gravity...

Nice. Here's the one I have: https://www.amazon.com/Superior-Pump-91250-Thermoplastic-Submersible/dp/B000X05G1A/ref=sr_1_3?ie=UTF8&qid=1473706099&sr=8-3&keywords=submersible+pump A pump or another type of pre-chiller is mandatory where I live (Alabama). The ground water is 80-85...

If you can, purchase a submersible pump and use that as a prechiller for the immersion chiller. One way to use it is to get a cooler and fill it with water. Connect the pump to the chiller and put pump in cooler water. Turn on pump and have a hose replenishing the cooler water. Once the...

Thanks for that, Ill read up on it. Yea, we probably should start a new one. However I think using hops (and whatever else) as antioxidants is relevant to the issue of the OP. I might try some cinnamon zeylanicum in the mash next time. The 1/2 tsp per 5 gallons that Charlie uses is a...

Not really sure, but I'll see if I can find more. On the Cinnamomum zeylanicum, it acts as an antimicrobial agent too. It looks to interfere with Lactobacillus, Pediococcus, and Saccharomyces (among several others), all which are possible infections in beer. To what extent/dose, I don't...

Do you have a link for that? In looking at hops as an antioxidant, I came across Roasted Barley being one also: "ABSTRACT The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high...

Same here. This guy had an interactive chart a few years ago, but looks like it's gone. If you scroll to a later post, one guy mentions the data on pacific jade. One of the data points is xanthohumol percentage. However, when you go to the NZ hop website, xanthohumol is no longer included in...

I know the topic of antioxidants in hops has been mentioned here, but has the chemical responsible for the antioxidant effect been discussed? The chemical being Xanthohumol. Hop varieties will have differing levels so one hop will have a more antioxidant effect than another. Apparently it is...

Bumping for the chart. Interested in the xanthohumol levels. It looks like the NZ website no longer lists these.

I asked this in another thread but got no response. What about calibration gas? Here is 17 liters of 99.999% CO2 for 30 bucks plus shipping. Can this be used for beer carbonation...

I recently brewed an American IPA with Amarillo, Citra, and Simcoe. The beer ended up cloudy. I didn't use any gelatin since I am trying to minimize oxygen as much as possible. Irish moss was used in the boil. I figured the cold crash in the keg would drop a good bit out, but it didn't work...

One thing to note is that the S-04 is an English strain, so fruity characteristics will be present, but that is within the parameters of the yeast. Don't confuse the fruity aspects of the yeast with acetaldehyde off flavor. If this brew doesn't go well, try these out: -Change to a very...